THIS RESTAURANT IS CLOSED House of Hunan Restaurant Review

: This big, high-ceilinged restaurant with waitresses flitting about in ankle-length silk brocade dresses in colors ranging from scarlet to pale lime green is not a quiet dinner-for-two sort of place, but one where groups can feel comfortable. Set off to one side is the bar and sushi bar in a clubby, dark wood setting for those who like to get away from the crowd. The big menu offers a well-organized list of chili- and peppercorn-sparked dishes from the Szechuan and Hunan repertoire. About half are starred as spicy, but it is not an overpowering spice level, so those who want truly spicy dishes must request them that way. Specialty dishes, such as Hunan ham cooked with dry hot chili peppers, scallions, ginger and garlic, a particularly notable dish, eggplant in hot garlic sauce with crunchy wood ear mushrooms, and tea-smoked duck are served à la carte, but there is also the familiar complete dinner lineup from an egg roll, wonton or egg drop soups, tea and rice, and ice cream for dessert at the price of such Cantonese dishes as lobster kow, shrimp with lobster sauce and sweet and sour pork. The lunch menu is a pared-down version of the 120-item dinner menu, but the evening menu is also available at noon. Proprietor Joe Chue, who hails from Singapore, has had many years experience in the Asian restaurant business at two previous locations.